This Potato Frittata is a quick and healthy breakfast or dinner idea!
Prep Time:15 minutes
Cook Time:60 minutes
Total Time:1 hour 15 minutes
Yield:6 - 8 servings 1x
1 cup Almond Fresh Unsweetened (or milk)
1 lb yellow or white baby potatoes
2 tbsp olive oil
1 medium onion
2 cloves garlic
1 large green or red pepper
1/2 tsp salt
1/4 tsp ground black pepper
1/4 cup fresh parsley (finely chopped)
6 large eggs (lightly whisked)
Preheat oven to 350 degrees.
Slice potatoes into 1/4 inch rounds.
Place on a parchment lined baking pan and drizzle with 1 tbsp of olive oil.
Toss potatoes to evenly coat in oil.
Bake in the preheated oven for 15 to 20 minutes, until potatoes are softened.
Finely chop onion and garlic. Cut green or red pepper into small pieces.
Set a 10-inch oven-safe frying pan or skillet over medium-high heat. Add 1 tbsp olive oil, onion, garlic and green or red pepper to the pan. Cook, stirring often, just until the onions are translucent, then remove from heat.
Place vegetables into a large bowl and set pan aside.
Sprinkle vegetables with salt, pepper and parsley.
When potatoes are cooked, add them to the bowl with the onion mixture.
Stir in eggs and Almond Fresh until well combined.
Lightly coat the frying pan with oil. Pour potato mixture into frying pan. Bake, uncovered, in the centre of the oven until the centre is set, 30 to 40 minutes.
Let stand for 5 minutes then carefully turn onto a plate or platter.